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Steamed Dumplings

April 14, 2015

Have you ever tried to make steamed dumplings? Okay, to make them perfect it takes quite a bit of experience. But you can still settle for an acceptable result! They may not be perfect outside, but they will be beautiful inside. Why? The beauty is just in the ingredients absolutely anti-waste.

Steamed Dumplings


  • 300g of leafs, stems and cores of cauliflower, broccoli and savoy cabbage
  • The green part of a leek
  • The outer layer of 2 carrots
  • Outer leafs of cabbage and savoy cabbage
  • 250g of 00 flavour
  • 150ml of hot water
  • 1 shallot
  • 1 clove of garlic
  • 2 tablespoon of Soy Sauce
  • 1 tablespoon of rice vinegar
  • 1 little piece of fresh ginger

Accompanying sauce:

– The green part of a scallion
– 4 tablespoons of soy sauce

– 4 tablespoons of rice vinegar

– 1 piece of ginger


1) Boil the water with the garlic skins and shallot infused. Turn off the stove, let it cool down for a few minutes, then remove the skins. Put the flour on a pastry board then pour the water a little at a time mixing with a spatula. Knead the dough until it is smooth and homogeneous, cover it with a cloth and let it rest for at least 15 minutes.

2) Wash the scraps of cabbage, leek and carrot and julienne them. Blanch them in boiling water. Drain them, chop them finely and place them in a bowl with shallots, minced garlic, chopped ginger, soy sauce and rice vinegar. Stir the mixture well.

3) Cut the dough into slices, and crush the slices with your hands to give them a round shape. Then lay them out with a rolling pin to form some thin and regular discs.

4) Put a tablespoon of mixture in the center of each disc, close the ravioli starting from one end and forming a fold back with the dough (closing ravioli with the Chinese technique is the most complicated thing). Place the ravioli in the drum for steam cooking, putting them on a leaf of cabbage: they won’t stick to the wood and gain even more flavor. Bake them for 10 minutes. Meanwhile, chop the green part of the onion, a piece of peeled ginger, and divide them in 4 bowls. Add the soy sauce and rice vinegar. Serve our steamed dumplings directly into the drum, accompanying them with the sauce.

 You can watch me making this recipe (in Italian) by clicking here. Also, send me your anti-waste recipes on Twitter @liscalisca or Facebook.


Bloody Mary & Tartare (100%Veg)

November 27, 2014

tartare barbabietola

Does it seem a real tartare? Isn’t it? It seems but it’s completely made with vegetable and recycling juicer pulp. It ‘easy to prepare because it is simply the byproduct of a juicer. How to prepare 2 using 1? As first prepare the juicer cocktail versione as Bloody Mary revisited:

tartare e bloodyIngredients

3 red beets raw

3 carrots

1 stalk of celery

Half a lemon peeled

1 spring onion

1 teaspoon of Worchester sauce

a few drops of Tabasco

salt and pepper

(Vodka optional)


Wash and peel the beetroots. Juice them with carrots, celery, onion and lemon (at least a little bit). Season the juice with Worchester sauce,  Tabasco, salt and pepper and enjoy. Add vodka for an alcoholic version. Preserve the juicer pulp for the recipe Side B…

The Bloody Mary juicer pulp (see above)

1 tablespoon mustard

Salt flakes

black pepper

extra virgin

A few drops of lemon juice

A few sprigs of fresh thyme


Mix the juicer pulp with mustard and some drops of lemon juice, a pinch of salt and pepper. Using a cup-pasta compose the tartare directly on plates and complete with a few flakes of salt, a drizzle of olive oil and a few sprigs of thyme. Serve with toast.


#WFD World Food Day – The food of the future: grains and legumes

October 17, 2014
Picture by Brambilla e Serrani - "Autoproduzione in cucina" - Gribaudo

Picture by Brambilla e Serrani – “Autoproduzione in cucina” – Gribaudo

Yesterday it was the World Food Day. How to celebrate it in our daily life? Celebrating the foods that are the best choices for the environment and well-being and that should be the basis of our diet with fruits and vegetables. There are grains and legumes that I try to eat more and more often choosing less refined and processed as possible. I think that we can really excite even in these ingredients and the search for less known varieties gives great satisfaction. When I speak of cereals mainly think about wheat, rice, barley, spelled, oats, millet, corn, rye, and about pseudo-grains quinoa, amaranth and buckwheat. About legumes I love fava beans (both fresh and dried), peas, lentils, the many varieties of beans, chickpeas and “cicerchia”.


Picture by Brambilla e Serrani – “Autoproduzione in cucina” – Gribaudo

Legumes and grains aren’t so popular in that moment (mostly in Italy), because they are linked to long, elaborate and complex recipes, typically regional ones such as “Pasta&Fagioli”, stewed beans, etc.. Even in restaurants legumes are treated badly and often served as a side dish as an alternative to salad, instead to be in place of meats, fish, etc. During last decades grains have been demonized by the high-protein diets guru. These diets offer unbalanced and non-sense nutrition schemes where instead of eating cereals , you have to eat large amounts of protein foods, which, can cause various diseases. Proteins, in particular animal one, are definitely a food to control and contain. If your goal is to lose weight the best thing is to use common sense and simply reduce the quantities consumed but no need to get rid of the grains from your diet. Choose whole cereals because the scraps are the true noble part … it’s like in a peach to keep only the core…makes not sense.

How to consume every day grains and legumes?

Read more…

Raw Beetroot Passion: Juice + Seitan in red

October 14, 2014

Blog Seitan centrifugato piatto 2There’s a mystery I don’t understand…and is about beetroot.

Beetroot already cooked is very wide spread in my country, but the raw version is almost unknown. Personally I love the second one and use it mostly raw, enjoying the delicate taste and the crunchy texture. Contra the already cooked is sweetish, tender and lacking of any vitamins lost during the cooking.

The passion for beetroot is such that I decided to double it and with the same ingredient to prepare two recipes. How? With the juicer using juice and juicer pulp. Recipes for 4

Side A (noble part) – Super vitamin juice


4 beetroots raw

1 piece of fresh ginger

Celery leaves

The green part of fennels

1 carrot

1/2 lemon

Salt and pepper

Read more…

Mixed Fruit (scraps) Vinegar

September 21, 2014

aceto frutta

There are fermentations that require a little ‘practice, but others are extremely easy to obtain: vinegar is a perfect example.

If you never tried to make vinegar at home also try with APPLES, PINEAPPLE (peel) or with mixed fruit scraps.

What do you need? Fruit, water and sugar and a few drops of apple cider vinegar which is perfect as starter to speeds up the process. Centrifuge the fruit, enjoy the juice and keep the juicer pulp for this preparation. Fruit Vinegar will be ready in 3 months, but the taste will be unique, with your personal touch and it will makes special even a simple salad.

Fruit vinegar has many health benefits and can be used as well to prepare home made body care products and household cleaners… but personally I prefer to enjoy it with food.

Prefer seasonal, organic and local fruit. Fruit vinegar is very tasty with: peaches, apricots, apples, pears, melon, plums, grapes, persimmons. You can also add ginger, rhubarb, beetroot and other vegetables but mixed with fruit (maximum 10%) .


400g of mixed fruit pulp

70g of brown sugar + 2 tablespoons + 2 tablespoons

2 tablespoons apple cider vinegar (preferably homemade)

2 Liters of water

Read more…

Bacalao con verduras en el lavavajillas

September 16, 2014

Vasetto baccala lavastoviglie

Según lo prometido aquí está la receta para el bacalao con verduras cocidas en lavavajillas que se pueden ver en el sitio creado por Vodafone España. Aquí es un mini video de backstage:

Esta receta es uno de los más sencillos en el lavavajillas y el éxito asegurado. El bacalao cocinado a baja temperatura se mantenga fresco y sabroso sin llegar a ser fibrosa. Las verduras concentran sabor y aroma al abrir el frasco y se puede oír todo lo que el aroma de las hierbas.

Pruebe esta receta la primera vez que utilice el lavado rápido. Recuerde que cocinar en el lavavajillas impacto cero es el cocinero ideales mientras te lavas los platos al optimizar el consumo de agua y energía. Utilice solo los envases cerrados, tales como frascos de vidrio (también reciclados) o bolsas de vacío adecuados para cocinar (aunque éstos pueden ser reciclados). Por último, otra ventaja interesante es que cuando se cocina el pescado cocinar en el lavavajillas no produce olor.

Read more…

Crustàceos con verduritas en el lavavajillas – programa ECO

September 3, 2014

Foto de Claudia Castaldi – Cocinar en el lavavajillas – Larousse Editorial

Trate de cocinar los mariscos en el lavavajillas mientras se lavan los platos. Selle todos en frascos de vidrio y el lugar en medio de los platos. Todos los programas de lavado del lavavajillas, se pueden usar para hornear. El lavado RAPIDO es ideal para pescados, mariscos y carne para el ECO, NORMAL para los huevos y las aves de corral, el INTENSIVO para verduras.

Pruebe esta receta de crustáceos cocidos en el lavavajillas con el lavado ECO.













cocinar-con-el-lavavajillasElija los langostinos y las galeras muy frescos y procedentes del Mediterráneo. Lave las verduras, corte la cebolleta en rodajas y las demás hortalizas en juliana. Puede preparar los crustáceos enteros, pero para que resulte fácil comerlos, sobre todo si los sirve en una cena de pie, recomiendo pelarlos. Si tiene dificultades para pelarlos en crudo, escáldelos en agua y proceda retirando la cabeza, el caparazón y el hilo negro del dorso del langostino. También  puede preparar este plato con bogavantes, cigalas y cangrejos. Reparta las verduritas en los tarros de cristal. Añada los crustáceos y sazone con un chorrito de aceite y sal. Cierre bien los tarros y colóquelos en el lavavajillas. Ponga en marcha el programa Eco. Al finalizar el lavado, saque los tarros. Puede consumirlos enseguida o conservarlos en el frigorífico durante unas horas antes de servirlos. En el momento de llevarlos a la mesa, prepare una emulsión de aceite de oliva virgin extra, vinagre, sal y pimiento, y condimente.

Receta del libro “Cocinar en el Lavavajillas” – Larousse Editorial.

Puede encontrar más recetas  en el lavavajillas aquí.



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